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Tennessee has come a long way from the days when it was known as the “Hog and Hominy State.” Discerning foodies can now get everything from catfish tacos to pumpkin ravioli from one of the state’s many exceptional mobile vendors. We intend to see firsthand how much Tennessee’s culinary scene has grown as we cruise into Nashville and Knoxville to visit six of their most talked about food trucks.

There’s no time like the present to Crepe A Diem and get yourself an amazing French meal to go! Nashvillians are saying “ooh-lala” over Brittney Blackshear’s beautifully presented crepes, purses, and even stuffed apples! Brittney’s French street eats are made from scratch and stick to traditional methods – while still having a bit of fun. It’s no wonder Crepe A Diem won “People’s Choice” at this year’s Nashville Street Food Awards!

Jon Heidelberg wants you to “feed your face” and “never trust a skinny cook”. You can tell by his accent and dynamo personality that his N’awlins style cooking is for real. Jonbalaya is a legend around town. Its namesake Jambalaya has produced 143 marriage proposals for Jon and he’s declined… most of them.

Image courtesy of www.jonbalayacatering.com

What they will cook for us:

Tchoupatoulis Chicken and Waffles: Only on the Jonbalaya truck will you find this crazy rendition of Chicken and Waffles. They soak their tenderloins in buttermilk, hot sauce, and secret spices, then bread them in seasoned bread crumbs and four flavors of crushed cheese crackers. Then they take their famous Bacon Mac and Cheese – and make waffles. Finally, they drizzle the whole order with a homemade orange habanero butter syrup.

Karl and Sarah Worley (along with their daughter Gertie) are the proud owners of Biscuit Love, Nashville’s warmest down-home truck. The couple are trained chefs who decided to dedicate their efforts to the humble scratch biscuit in sweet, savoury, and “bonut” (biscuit donut) forms! This is the best place to get a primo version of Nashville Hot Chicken, a regional specialty that packs serious Southern heat!

The Princess: Fluffy biscuit topped with buttermilk fried chicken dipped in spicy cayenne seasoning oil, honey, housemade pickles, and mustard. An homage to “Hot Chicken” by Thornton Prince in the 1930s. Legend has it Prince was a womanizer. His girlfriend was upset he had been out all night, so she cooked a revenge breakfast of chicken smothered in fiery pepper. Prince loved it so much, he created his own recipe and opened up an eatery. Now it’s a Music City specialty.

The John T.: Fried catfish, sauteed garlic shrimp cooked with butter, cream, and a white wine reduction all on a tender biscuit topped with green onion. Named after legendary Southern chef John T. Edge.

At Delta Bound, husband and wife team Stacey and Jessica Mobley are sharing the cuisine of the Mississippi Delta, an area of the Deep South ranging roughly from Memphis to New Orleans, where time moves a little slower and life is a little sweeter. They’ve placed in several categories at the Nashville Street Food Awards this year including “Best Hot Nashville”, “Best Olive & Sinclair” (local chocolate), and “Best Dessert”.

Savory & Sweet is winning fans around Knoxville by making rotating daily meals from scratch. Their expansive menu has featured everything from deviled egg melts to fruit tarts to fresh truckmade pasta. They’ve amassed a fanatic following and are showing Knoxville that fast food can be fresh and fun!

Mister Canteen is taking “farm-to-truck” to a whole new level. They’ve upped the ante to “seed-to-truck”, meaning many of the ingredients they serve have been grown or raised by them on their own family farm. Foodies appreciate the devotion, but the absolutely delicious fry bread tacos, sandwiches, and especially donuts speak for themselves! With a wartime-inspired navy tattoo and nature motif, antiques, and stunning chalk art, this truck wins with hip, nostalgic charm.

Image courtesy of www.mistercanteen.com

What they will cook for us:

Egg Banjo: Local eggs gently fried on handmade and farm-grown sprouted spelt French bread with house aioli, chili relish, sauerkraut slaw, fermented pickle, and organic fried potatoes. Topped with seasonal garden-picked herbs. The name came from an old Navy cookbook that called an egg sandwich a “banjo”.